When my grandmother used to make poppy seed cake she served it spread with a generous amount of butter - it was delicious, especially when eaten moments after being taken from the oven.

Poppy seeds are a slate-blue colour and really tiny. They have a pleasant, crunchy, nut-like taste and are wonderfully aromatic. They have been used to flavour food since antiquity and are often pressed to produce poppy seed oil which can be used in cooking. They are used today to garnish and flavour bagels, muffins, breads, cakes and salads.

Although they are the seeds of the poppy from which opium is produced, the amount of opiates in them is not enough to produce a narcotic effect in cooking or consumption. So don't worry, your poppy seed cake won't get you hooked!

YOU WILL NEED A 1lb loaf tin 2oz (50g) poppy seeds Quarter pint (150ml) milk 4oz (125g) butter 4oz (125g) soft pale brown sugar 2 free-range eggs 6oz (175g) SR flour Pinch baking powder Pinch salt.

METHOD Line the loaf tin with paper case or grease it with butter, then dust with flour to prevent sticking.

Turn the oven to 160C/325F or gas mark 3.

Place the poppy seeds into a saucepan with the milk, bring to the boil, then set to one side until quite cold.

Mix together the butter and sugar until really light and fluffy.

Separate the eggs and add the yolks to the butter and sugar mix, beat well again.

Now carefully stir in the flour, baking powder and salt until well mixed, then add the poppy seeds and milk.

Whisk the egg whites until they form stiff peeks and fold them carefully into the mix.

Spoon into the cake tin and bake in the centre of the oven for about an hour, or until golden brown and springy to the touch.

Allow the cake to settle in the tin for about ten minutes before turning it out.